I’ve always figured that my daughter was my true kindred spirit. But when I mentioned that I had chicken gizzards in the freezer, I was shocked to hear that she wanted a mess o’ dumplings — chicken and dumplings, that is … with gizzards as the main.

Truth is, one can add anything to dumplings. I heard not so long ago that my father was raised on dumplings made of everything from squirrel to anything that flew overhead or crawled across the front porch.

Fortunately, I’ve only been treated to my mamaw’s civilized version of this dish … the one made with chicken. But she didn’t always make everything from scratch. In fact, Mamaw discovered cooking with canned biscuits long before those trite recipe magazines started showing up on the checkout racks at grocery stores.

That in mind, and tired from a full day of doing my PR thing under my belt, I made my own version of the ‘canned biscuit’ chicken and dumplings. They were delicious. And lightning fast — even cooked in Jimmy Rockford, where elbow room is at a premium. Mamaw was way ahead of her time in faking a dish that tastes like it was made from scratch. I implore you to do the same. Your taste buds will thank you.

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Weeknight Chicken & Dumplings

Chicken & Dumplings like Mamaw made back in the day — in about 30 minutes.

Chicken & Dumplings like Mamaw made back in the day — in about 30 minutes.

Author: Adam @unorthodoxepicure.com

Ingredients

12 oz - Canned biscuits

3 qts - Chicken stock

1 cup - All-purpose flour

1 TB - Black pepper

1 TB - Kosher salt, plus more to taste if necessary

4 cups - Cooked deboned chicken (rotisserie)

Instructions

In a large Dutch oven or small stockpot, bring the stock to a light boil.

While the stock is warming, on a heavily floured surface, roll each biscuit to about 3-4 inches in diameter.

Slice each flattened biscuit into 4-5 dumplings.

When stock begins to boil, dredge dumplings individually in flour and carefully drop (slide) into the stock, gently stirring after adding each 4-5 pieces. ~ Make sure stock returns to a boil before adding the next batch.

When all dumplings have been added, cook uncovered until no dumplings are floating and stock has thickened/reduced somewhat.

True that, Shea. I add more pepper at the table. In the from scratch version, I actually add black pepper to the dumplings themselves. Southern food is so comforting. I need some of these today. Thank you for your kind words, by the way.

These are not the puffy raised dumplings us northerners make are they?
I never thought about doing this, but it would be a quick, hearty meal if you have all the ingredients on hand.
Thanks for the tip!

You’re right, I think they would. Now, I will just have to try it both ways!
Oh no! Whatever will I do with some new food idea to try out!
I cheat with chicken and dumplings. I get a rotisserie and eat of it what I want and then stew the rest. This will be a fun way to do something new.

I so wish I could truly like the version of dumplings that you all (my northern friends) enjoy. Blame it on my childhood … Mawmaw … And being a Southernor. When we get Baptized down here, they dunk us. We do the same with our dumplings.

Thanks, Jean. The broth has to thicken and reduce slightly. Usually, the covered version of this is the “northern” version, in which the dumplings are actually pieces of dough (or biscuits) that are gently placed atop the boiling broth. They rise and are gooey/moist on the outside and fluffy on the inside. This is a delicious version — just not Southern.

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Who is this Oddball?

I don’t consider myself to be any quirkier than the next guy, but family and friends disagree.
My name is Adam J. Holland and I put stadium hot dogs and chips & salsa on the same culinary pedestal as dry-aged beef and white truffles. Brave enough for more?